Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage-Reference-Cited by-同舟云学术

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage

Published:2023-05 Issue: Volume:409 Page:135284
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yu^ORCID,Qi Xiao-Yan,Fu Yu,Zhang Qi,Wang Xiao-Han,Cui Meng-Yao,Ma Ying-Ying,Gao Xue-Ling^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Influence of different fermentation strategies on the phenolic profile of bilberry wine (Vaccinium myrtillus L.);Behrends;Journal of Agricultural and Food Chemistry,2017

3. The impact of Torulaspora delbrueckii yeast in winemaking;Benito;Applied Microbiology and Biotechnology,2018

4. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice;Buckow;Journal of Agricultural and Food Chemsitry,2010

5. De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts;Carrau;FEMS Microbiology Letters,2005

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